Today I want to share another interesting recipe for the first course - soup with cheese dumplings. I cook it in a strong beef broth, and you use any at your discretion. You can cook soup even on ordinary water - it turns out to be also delicious, but an easier option.
Ingredients
- Carrots (average) – 1 piece
- Onion (white) – 1 piece
- Vegetable oil - 2 tbsp.l.
- Allspice - 3 peas
- Ground black pepper - to taste
- Salt - 2 tsp.
- Dill - 3 twigs
- Meat broth (beef) – 2,5 l
- Chicken eggs - 1 piece
- Flour - 3 tbsp.l.
- Cheese - 100 g
- Butter - 20 g
- Milk - 40 ml
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the onion from the husk and finely chop it. Grate the carrots and cheese.
Heat the vegetable oil in a frying pan, add the carrots and onions and fry until golden brown.
Boil the broth, add allspice, roast and cook for 5 minutes over medium heat.
Mix flour, cheese, egg, salt and ground black pepper.
Pour in warm milk, melted butter and knead the dough of medium density.
Shape dumplings with a dessert spoon and dip them into boiling soup. Cook everything together for 7 minutes.
Add chopped dill, ground black pepper and salt. Boil for 3 minutes and turn off.
